TACONAZO EL ORIGINAL #1 Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSREVED NO SOAP AT HAND SINK IN FRONT PREP/COOKING AREA. INSTRUCTED MUST PROVIDE HAND WASHING CLEANSER AT ALL HAND SINKS AT ALL TIMES. OPERATOR PROVIDED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HAND SINK IN FRONT PREP/COOKING AREA, AND AT HAND SINK IN REAR PREP AREA. MUST PROVIDE SANITARY MEANS TO DRY HANDS AT ALL HAND SINKS AT ALL TIMES. PRIORITY FOUNDATION VOLATION 7-38-030(C). SEE ABOVE VIOLATION 6-301.11 FOR CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER IN FRONT COOKING AREA. FOUND BEEF @ 47.4F, EGGS @ 58.1F; CHICKEN @ 44.9; SHREDED CHEESE @ 49.3F; CHILI RELLENOS @ 46.9; COOKED VEGETABLES AND PEPPERS @ 49.2F; PORK @ 47.4F HAM @ 48.0F; AND PORK @ 54.4F. INSTRUCTED MUST KEEP ALL TCS FOODS @ 41F OR LESS AT ALL TIMES WHEN IN REFRIGERATION. OPERATOR VOLUNTARILY DISCARDED 40LBS OF DENATURE FOODS DURING INSPECTION. OPERATOR ESTIMATES VALUE TO BE APPROXIMATELY $200. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED PREPPED TCS FOODS NOT PROPERLY LABELED INSIDE COOLERS AND WALK IN COOLERS. MUST PROPERLY LABEL ALL PREPPED TCS FOODS WITH DISCARD DATE NO MORE THAN 7 DAY FROM PREPARATION DATE. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND PREP COOLER NOT ABLE TO MAINTAIN PROPER TEMPERATURE IN FRONT COOKING/PREP AREA. AMBIENT AIR TEMPERATURE INSIDE PREP COOLER @ 50.0F. INSTRUCTED MUST HAVE AMBIENT AIR TEMPERATURE OF 41F OR LESS INSIDE ALL REFRIGERATION. ALL TCS FOODS DISCARDED AND COOLER TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND APPROXIMATELY 30 MICE DROPPINGS ON SHELVES AND ON FLOORS IN BASEMENT NEAR STAIRS. INSTRUCTED MUST ELIMINATE PEST ISSUE, MUST CLEAN AND SANITIZE AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED USED WIPING CLOTHS ON COUNTERS THROUGHOUT PREP AREAS. MUST KEEP ALL WIPING CLOTHS INSIDE SANITATION SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE GREASE ACCUMULATION ON LOWER INTERIOR OF FRYER. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE GREASE ACCUMULATION ON LOWER INTERIOR OF FRYER. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.